"beet salad" news and stories

Horseradish is the root of the horseradish plant, which when grated has a spicy, almost peppery kick. It's usually sold prepared in a a jar, either grated on its own, or mixed with beet juice, which turns it pink and slightly mellows its flavor. Kitchen Daily expert Gail Simmons likes to showcase its flavor in her Salad of Roasted Beets, Green Beans, Horseradish and Honey Lemon Vinaigrette. It's a great side dish -- the spiciness of the horseradish is temptered by the bright, citrus flavor of the dressing.

Try Gail's Salad of Roasted Beets, Green Beans, Horseradish and Honey Lemon Vinaigrette.

This week I'm featuring four days of salads, this being the summer solstice, and the height of salad madness. This combo of beets and oranges, from blogger gregturner, looks like a field of scarlet poppies, and tastes earthy-tropical. Beets and oranges work together like the old Cagney and Lacey team-level-headed with a high-strung edge. OK, that's a stretch; I just wanted to work in Cagney and Lacey somehow, just having seen a rerun of the show and feeling all 1980s, but you get the picture. In this recipe, a little red onion is added, and it's dressed with a balsamic vinaigrette. (See another beet-orange-and-walnut salad recipe at Kitchen Daily.)

And if beets are your thing, and you want more Cagney than Lacey, check out this post on beet hummus, or this recipe for summer borscht.

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How can something called Beta vulgaris be so beautiful? As with most things Italian, the tender, full-flavored Chiogga beet has true style. According to Seed Savers Exchange (a terrific source for gardeners), the Chiogga was introduced to the U.S. in the late 1840s, its candy stripes turning a few heads away from just plain red.

They make pop art of a salad. Try using the Chiogga in a recipe for a beet salad with oranges and walnuts, or one for grilled beet salad with balsamic and goat cheese.

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During the cold winter months, salads all too often get overlooked for heavier, warming dishes. However, with complex flavors and heartier textures, salads like this festive wintry beet salad are perfectly satisfying starters to any meal.

Mark Bittman created this raw beet salad to highlight uncooked beets, playing off their earthy taste with a light Dijon vinaigrette -- though for those craving a sweeter alternative, he suggests sautéeing the rosy roots in butter or oil. Tossed with shallots and an herb of choice (parsley, dill, rosemary, chervil or tarragon, to taste), the salad is vibrant in appearance and texture, punctuated by the distinct crunch of the raw beet. Flickr user Ayngelina topped hers with a sprinkling of fresh ricotta, which brightens the dish while softening it, with a sweet dairy finish.

Do you still enjoy salads during the winter months? Suggest your favorites in the comments!

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Being part-Polish I should love borscht. The beety flavor, the gorgeous red hue. It's one of the big staples along with my beloved pierogies and galumpkis. But I just couldn't get into it. I began to feel bad about this distaste when my great aunt came to visit from Poland and cooked for us. Years later, I still fear the soup, but since I've been on a huge kick to remove as many foods on my no-eat list, I figured beets were a good area to tackle next. That, and I got some beautiful ones in my last organic food delivery.

I searched the web and settled on Roasted Beet Salad with Beet Greens, courtesy of Epicurious. In the comments, a few people swore that beet haters loved this, so I had to try. It's simple, almost fool-proof. I got antsy and nuked my beets half-way through (it was getting really late at night), and I am happy to say -- they were delicious. The vinaigrette cuts some of the beet flavor, and is paired wonderfully with the garlic, capers, feta, and beet greens. When you do get some of the strong, beet flavor, it's much easier to take, get used to, and like. In fact, I'm hooked on salad now. It hasn't even been a week, and I've already picked up more beets. For other beety options, try this beet and goat cheese salad, or this carrot and beet salad.

Step two: Borscht.